1、 KSKSKSKS SKSKSKS KSKSKS SKSKS KSKS SKS KS 2006 11 29 http:/www.kats.go.krKS H ISO 1740 () KS H ISO 1740： 2006 (2011 )H ISO 1740： 2006 : ( ) ( ) ( ) ( ) : (http:/www.standard.go.kr) ： ： 2001 12 31 ： 2006 11 29 ： 2011 12 29 2011-0652 ： ： ( 02-509-7273) (http:/www.kats.go.kr). 10 5 , . ICS 67.100.10；
2、67.100.30 KS () H ISO 1740： 2006(2011 ) Milkfat products and butter Determination of fat acidity(Reference method) 1991 2 ISO 1740 Milkfat products and butter Determination of fat acidity(Reference method) . ISO 1740 ISO/TC 34, (IDF) (AOAC) , . 2 (ISO 1740： 1980) , . A . 1. (FAO/WHO A 2(1) .) . (1)
3、FAO/WHO A 2 Section A , (anhydrous butteroil), Section B (ghee) 2. . . KS H ISO 707 FAO/WHO A 2 Elaborated under the Code of Principles concerning milk and milk products, 8th edition, 1984, Rome, Food and agriculture Organization of the United Nations/World Health Organization 3. . 3.1 . 1. 100 g .
4、2. . a) 1 g ( ) b) 100 g ( ) 4. . . (propan-2-ol) . 5. . 5.1 c(C16H37NO) 0.1 mol/L 3： 1(V/V) H ISO 1740： 2006 2 . (potassium hydrogen phthalate, KHC8H4O4) . . (5.4) (8.5) . 5.2 (C27H30O5S) 0.1 g/L . 0.1 g 100 mL . 1： 9 . 5.3 5.3.1 (5.2) ( 6080 ) 1： 4 . . 1 . 5.3.2 (8.4) , (5.1) . 5.4 . 5.4.1 (5.4.2
5、) (C16H32O2) . 100 g 0.52.0 mmoL . 100 g . . 5.4.2 (2) (KOH c = 0.1 mol/L) . (2) FAO/WHO A 2, Section A “ ” 5.4.3 . 4 4 . 6. . 6.1 5 mg . 6.2 (KS H ISO 24461 ) swing-out 350 g . 6.3 6.4 ( ) 6.5 510 mL 6.6 500.5 mL 6.7 100250 mL 6.8 0.02 mL . 6.9 . 6.10 (502) . 7. KS H ISO 707 . H ISO 1740： 2006 3 8.
6、 8.3 . 8.1 8.1.1 (6.10) (502) . (6.3) , (6.2) 350 g 5 . . . 8.1.2 , (butteroil), , , , (ghee) (6.10) (502) . . 8.2 (6.5) (8.1) 510 g (6.7) 0.01 g . 8.3 8.3.1 50 mL . 8.3.2 5 . 0.01 mL . . . (2 3 ). 8.4 . 5 % . (5.3.2 ). 8.5 . 1 2 . . 5.4.1 ( 100 g 0.05 mmol) 5 % . . 9. wa 100 g , . wa = 100)(21mcVV
7、V1： (mL) V2： (mL) c： (mol/L)(5.1) m： (g)(8.2) . H ISO 1740： 2006 4 . (3.1 2. ) a) war(mg/g) . war =100a1wM war： ( 100 g ) M1： (M1 = 56.1) b) wfa 100 g (g) . wfa =000 1a2wM wfa： ( 100 g ) M2： (M2 = 282) 10. 100 g 0.202.00 mmol . , . ISO 57254 5 . 10.1 , 2 100 g 0.05 mmol . 100 g 0.05 mmol . 10.2 , 2
8、100 g 0.08 mmol . 11. . . H ISO 1740： 2006 5 A() 1 KS H ISO 2446： 2006 ( ) 2 Driessen, F.M., Jellema, A., Van Luin, F.J.P., Stadhouders, J. and Wolbers, G.J.M. The estimation of the fat acidity in raw milk. An adaption of the BDI method, suitable for routine assays. Neth. Milk Dairy, Vol. 31, 1977,
9、pp. 40 55 3 Cartier, P., Chilliard, Y. and Chazal, M.P. dosage de Iactivit lipasique et des acides gras libres du lait par titration automatique colorimtrique. Le Lait, Vol. 64, 1984, pp. 340 355 4 ISO 5725： 1986 Precision of test methods Determination of repeatability and reproducibility for a stan
10、dard test method by inter-laboratory tests 5 Jellema, A., Oger, R. and Van Reusel, A. Milk fat products and butter. Determiantion of fat acidity. collaborative study by Joint IDF/ISO/AOAC Group of Experts E39. Bulletin of the International Dairy Federation, no. 235, 1988, pp. 81 91 ( ) 153787 1 92 3(13) (02)26240114 (02)2624 01489 http:/ KSKSKSSKSKS KSKS SKS KSKS SKSKS KSKSKSKorean Agency for Technology and Standards http:/www.kats.go.kr KS H ISO 1740： 2006 Milkfat products and butterDetermination of fat acidity(Reference method)ICS 67.100.10； 67.100.30
